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Almond Paste Cookies with Dark Chocolate and Sliced Almond Topping Recipe

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4.9 from 150 reviews

These Almond Paste Cookies are tender, buttery treats with a subtle almond flavor enhanced by the richness of dark chocolate. Soft crescents topped with sliced almonds and dipped in melted dark chocolate make for an elegant and delicious dessert perfect for any occasion.

Ingredients

Cookie Dough

  • 1 1/2 cups almond paste
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping & Decoration

  • 1/2 cup sliced almonds
  • 1/2 cup dark chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the almond paste, powdered sugar, and softened butter. Beat the mixture until smooth and thoroughly combined, creating a creamy base for the cookie dough.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, beating until fully integrated to add moisture and flavor to the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  5. Form Dough: Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms that is ready for shaping.
  6. Shape Cookies: Roll the dough into 1-inch balls, then gently shape each into a crescent form. Place each cookie on the prepared baking sheet, spaced adequately to allow for expansion.
  7. Add Almond Topping: Press sliced almonds gently onto the tops of each cookie to add texture and a nutty crunch.
  8. Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden, indicating they are cooked but still tender inside.
  9. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before decorating.
  10. Melt Chocolate: Melt the chopped dark chocolate in a heatproof bowl set over simmering water or use the microwave in short bursts, stirring frequently to avoid burning.
  11. Dip Cookies: Dip each cooled cookie into the melted dark chocolate, coating either partially or fully as desired. Return the dipped cookies to the wire rack and allow the chocolate to set before serving.

Notes

  • Ensure the butter is softened, not melted, for proper dough consistency.
  • Shaping the dough into crescents adds a unique look and helps the cookies bake evenly.
  • Use good quality dark chocolate for a rich flavor contrast with the almond paste.
  • Allow cookies to cool completely before dipping to prevent chocolate from melting too much.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.

Find it online: https://forkvista.com/almond-paste-cookies-with-dark-chocolate-and-sliced-almond-topping-recipe/